Grilled Bristol Bay Wild Salmon and Veggies | Healthy Mood SF
Grilled Bristol Bay Wild Salmon and Veggies
20 mins prepServes 4
This ultimate summer meal features grilled Wild Sockeye Salmon paired with seasoned green beans, mini bell pepper, red onion, and zucchini skewers. It's a flavorful, easy-to-prepare, and healthy dish perfect for grilling and cookouts.
For the Wild Sockeye Salmon:
1. Preheat your grill to 450°F.
2. Wash the Bristol Bay salmon fillet and pat it dry with a paper towel.
3. Drizzle the fillet with olive oil (use about 2-3 tbsp), then using a brush, evenly coat the salmon on both sides.
4. Brush with brown mustard (1 tbsp), then add coconut aminos (2 tbsp), salt, pepper, and garlic powder (1 tsp), coating the salmon fillet. You can also mix all the sauce ingredients in a bowl to make it easier.
5. Let the salmon marinate for 1-2 hours.
6. When ready to grill, preheat the grill to 450°F and grease the grill grates with oil.
7. Place the fish on the grill skin side up and close the grill. Grill for 4-5 minutes, then flip the fish over using a fish spatula and grill for another 3 minutes. The internal temperature should reach 130°F. Let the fish rest for 5-10 minutes.
For the Green Beans and Skewers:
Toss the green beans, mini bell peppers, red onion, and zucchini skewers in olive oil, salt, pepper, and garlic powder. Grill over for 15-20 minutes, tossing halfway through. Keep an eye on them.
Serve everything on a platter and enjoy!
